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When making banana pudding cupcakes, you need some key ingredients. First, you will need 1 ½ cups of all-purpose flour. This forms the base of your cupcakes. Next, add 1 tsp of baking powder and ½ tsp of baking soda for lift and fluff. A pinch of ½ tsp salt enhances the flavors.

Best Banana Pudding Cupcakes

Satisfy your sweet tooth with these delicious Banana Pudding Cupcakes! This easy recipe combines luscious banana flavor with a moist cupcake base and creamy frosting, perfect for any occasion. Learn how to create the best banana pudding cupcakes with simple ingredients and tips for keeping them moist. Ready to impress family and friends? Click through to explore the full recipe and enjoy a treat everyone will adore!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

1 ripe banana, mashed

1 box (3.4 oz) banana pudding mix

1 cup whipped cream (store-bought or homemade)

½ cup crushed vanilla wafers for topping

Sliced bananas for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

    Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavor: Beat in the eggs one at a time, then add the vanilla extract and the mashed banana. Mix until well combined.

          Combine with Dry Ingredients: Gradually add the dry mixture to the banana mixture, alternating with the buttermilk. Mix until just combined—do not overmix.

            Incorporate Pudding Mix: Gently fold in the banana pudding mix until evenly distributed.

              Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

                Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

                  Frosting: Once cooled, pipe or spread whipped cream on top of each cupcake, smoothing it out with a spatula.

                    Top and Garnish: Sprinkle crushed vanilla wafers over the whipped cream and add a few slices of banana on top for garnish.

                      Prep Time: 20 min | Total Time: 40 min | Servings: 12 cupcakes